Name: Red Wine Poached Pears Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 2 large oranges, navel or cara cara; 6 ripe but firm small pears; 2 cups red wine such as Pinot Noir; 1/4 cup honey; 3 tablespoons raw sugar or granulated sugar; 1 cinnamon stick; 1/4 teaspoon ground cardamom

If you're craving a dessert that's both elegant and surprisingly easy to make, this Red Wine Poached Pears Recipe is an absolute winner. Think tender pears infused with fragrant red wine, warm spices, and vibrant citrus—a classic French treat that feels fancy but is so doable at home.

The image shows five whole pears that are deep red in color, sitting in a white pot filled with a dark red liquid, likely wine. The pears have their stems intact and are mostly submerged in the liquid. There are four slices of orange with a slightly charred texture floating among the pears, adding a bright orange contrast against the red and white. The pot has a smooth, white interior and is placed on a surface that is now imagined as white marbled texture. The scene is close-up, focusing on the rich colors and glossy textures of the pears and liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Wine Poached Pears Recipe
Top Tip
How to Serve Red Wine Poached Pears Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Wine Poached Pears Recipe

Why You'll Love This Recipe

I fell in love with this poached pears recipe the first time I made it—it’s deceptively simple, yet feels like a special occasion dessert every time. Plus, it’s perfect for winter evenings or impressing guests with minimal fuss.

Elegant but Easy: You get a sophisticated French dessert with just basic stovetop cooking.
Flavor-Packed: The combination of red wine, honey, warm spices, and orange makes these pears sing.
Make-Ahead Friendly: Flavors deepen if you refrigerate them overnight in the poaching liquid.
Versatile Serving: Enjoy warm or chilled, with whipped cream, mascarpone, or crème fraîche for a refined touch.

Ingredients & Why They Work

Choosing the right fruit and spices is key here. I recommend small, firm pears that won’t fall apart during poaching, and a red wine like Pinot Noir that brings fruity and subtle tannin notes but doesn’t overpower the pear’s delicate flavor.

Flat lay of two whole navel oranges, one orange sliced into round thin slices arranged neatly, six whole ripe but firm pears with smooth skins, a small white ceramic bowl filled with deep red Pinot Noir wine, a small white ceramic bowl holding golden honey, a small white ceramic bowl containing raw light brown sugar crystals, a single cinnamon stick placed diagonally, a small white ceramic bowl with fine ground cardamom powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: Use fresh navel or cara cara oranges for their sweet and bright flavor; both zest and juice add essential citrus brightness.
Pears: Opt for small, ripe but firm pears like Anjou or Bosc so they stay intact and tender without becoming mushy.
Red Wine: Pinot Noir works beautifully, providing complexity without harshness.
Honey: Adds natural sweetness and depth, complementing the wine’s fruitiness.
Raw or Granulated Sugar: Boosts the sweetness and helps create a luscious syrup.
Cinnamon Stick: Infuses a warm, cozy spiced note that pairs perfectly with fruit.
Ground Cardamom: A subtle exotic spice that adds an intriguing layer of flavor without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Red Wine Poached Pears Recipe is how easy it is to customize. Whether you want to tweak the spices, swap out the fruit, or cater to a specific diet, making it your own keeps the experience fresh and exciting!

Spice it up: I love adding a few whole cloves or a star anise along with the cinnamon stick for a deeper, more aromatic poaching liquid. It brings a lovely holiday vibe!
Go seasonal: Sometimes I swap out the oranges for a lemon or even mix citrus types when the seasons change. It brightens the flavor and keeps things interesting.
For a vegan twist: Replace honey with maple syrup or agave nectar without losing that beautiful sweetness.
Play with wine: Pinot Noir is my go-to, but a fruity Merlot or a robust Zinfandel can add a unique character. Just pick a red wine you enjoy drinking!
Serve it up: While whipped cream or mascarpone are classic pairings, I sometimes serve the pears with a scoop of vanilla ice cream for a delightful contrast of warm and cold.

Step-by-Step: How I Make Red Wine Poached Pears Recipe

The image shows two poached pears with a shiny deep red color placed on top of bright orange slices on a white plate with a delicate blue floral design. Around the pears, there are scattered green pistachio pieces and three cinnamon sticks lying next to the orange slices. The pear stems are dark brown, adding contrast to the smooth red pears, while a small amount of red syrup pools beneath the orange slices. The plate is set on a white marbled surface with a rustic wooden table partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Oranges

Start by zesting and juicing one of your oranges into a medium bowl—this juice plays an important role in keeping the pears from browning. Then, slice the other orange into thin ¼-inch rounds. These slices will infuse the poaching liquid with fresh citrus flavor while also looking beautiful in the pot.

Step 2: Peel and Protect Your Pears

Using a vegetable peeler, carefully peel each pear whole, leaving the stem intact if you like for a pretty presentation. Toss the peeled pears gently in the orange juice to coat them well—this helps prevent that unappetizing browning and keeps them fresh looking throughout the cooking process.

Step 3: Combine Your Poaching Ingredients

In a non-reactive pot—enameled or stainless steel works perfectly—place the orange slices along with 2 cups of your favorite red wine (Pinot Noir recommended), ¼ cup honey, 3 tablespoons sugar, the cinnamon stick, and ¼ teaspoon ground cardamom. This fragrant combination is the heart of the dish.

Step 4: Bring to a Boil, Then Simmer Gentle

Heat the mixture over medium-high until it reaches a rolling boil—that’s when it bubbles up vigorously. Turn the heat down to low and carefully nestle the pears and the reserved orange juice in. Cover the pot, and let them gently simmer for 30 minutes. Every once in a while, rotate the pears with a wooden spoon to help them cook evenly and soak up all those gorgeous flavors. You’ll know they’re ready when a skewer slides easily into the thickest part.

Step 5: Remove Pears and Thicken the Syrup

Transfer the pears back into the bowl to rest. Meanwhile, increase the heat slightly and simmer the remaining poaching liquid for about 5 minutes, until it thickens into a luscious syrup. This syrup is what turns the pears from simple fruit into an indulgent dessert!

Step 6: Cool and Serve

Return the pears upright into the pot or bowl with the syrup to cool. Serve them warm or chilled with a generous drizzle of syrup and a sprinkle of fresh orange zest. For an extra touch of luxury, add a side of whipped cream, mascarpone, or crème fraîche. And if you want to prep ahead, refrigerate the pears in the poaching liquid overnight—the flavors deepen beautifully overnight, making your next-day dessert spectacular.

Top Tip

These tips will help you master the Red Wine Poached Pears Recipe so your pears turn out tender, flavorful, and elegant every time.

Choose the Right Pears: I always go for small, firm varieties like Anjou or Bosc. Their texture holds up beautifully during poaching, preventing mushy results.
Maintain a Gentle Simmer: Through trial and error, I learned that keeping the heat low and steady ensures the pears cook evenly without breaking apart.
Rotate the Pears Often: Turning them carefully every so often with a wooden spoon helps them absorb flavor uniformly and keeps their shape intact.
Use a Non-Reactive Pot: This avoids discoloration and preserves the vibrant hues of both the pears and the poaching liquid—crucial for a visually stunning dessert.

How to Serve Red Wine Poached Pears Recipe

A top view of a round silver pot with a handle, filled with dark purple liquid that looks like a syrup or sauce. Inside the liquid, there are five large pale pink and yellow pear halves evenly spaced, partially submerged. The dark sauce has a shiny, slightly thick texture and contains some small, darker chunks spread throughout. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle freshly grated orange zest over the pears for a pop of citrus aroma and color. A dollop of whipped cream, mascarpone, or crème fraîche on the side adds a luscious, creamy contrast that complements the fruity, spiced notes perfectly.

Side Dishes

Serve these pears alongside a crisp almond biscotti or buttery shortbread cookies for extra texture. For a heartier dessert, pair with vanilla ice cream or a slice of pound cake to soak up that beautiful syrup.

Make Ahead and Storage

Storing Leftovers

Store leftover poached pears in their syrup inside an airtight container in the refrigerator. They keep well for up to 3 days, and the flavors actually deepen overnight, making leftovers even more delicious.

Freezing

Freezing isn’t ideal for this dessert because the pears can become watery and lose their tender texture. Instead, try to enjoy them fresh or refrigerated within a few days.

Reheating

Gently warm the pears and syrup in a small saucepan over low heat until just heated through. Avoid boiling to prevent the pears from breaking down. You can also serve them chilled straight from the fridge for a refreshing twist.

Frequently Asked Questions:

Can I use any type of red wine for poaching?

Yes, but it’s best to use a fruity, medium-bodied red like Pinot Noir. Avoid wines that are too tannic or oaky, as they can overpower the delicate flavor of the pears.

Do I need to peel the pears?

Peeling the pears helps the wine and spices infuse the flesh evenly and prevents an unwanted chewy skin texture. It also helps the pears absorb the luscious red hue of the poaching liquid.

Can I make this recipe vegan?

Absolutely! Substitute the honey with maple syrup or agave nectar to keep it vegan-friendly without compromising the sweetness and depth of flavor.

Is it better to serve the pears warm or chilled?

Both ways are wonderful! Warm pears feel cozy and comforting, while chilled pears are refreshing and perfect for warmer days. Feel free to experiment and find your favorite way to enjoy them.

Final Thoughts

Red Wine Poached Pears are one of those timeless desserts that feel both sophisticated and surprisingly simple to make. Whether you serve them warm to cozy up a chilly evening or chilled for an elegant finish to a dinner party, they’re always a crowd-pleaser. I hope this recipe inspires you to embrace the beautiful flavors of winter fruit and red wine—a delicious celebration on its own or paired with your favorite creamy accompaniments. Enjoy every tender, fragrant bite!